It always seems like we’re noshing all day when everyone is home, and I wanted to try something different for New Year’s Eve. I made a version of Jenn Laughlin’s cheese spread and it was ridiculously delicious, and also so easy!
8 oz. cream cheese, at room temperature
1/4 cup crumbled feta cheese
1/3 cup almonds, crushed (I used Trader Joe’s Sesame Honey Almonds, but you can use regular salted almonds, or other slightly-sweetened almonds.)
1 Tbsp chopped fresh parsley (I used flat leaf parsley) or Basil
1/4 cup Sarabeth’s Orange Apricot Marmalade
4-5 dried apricots, chopped
honey for drizzling
Blend the cream cheese and feta cheese.
In a gallon zip lock bag, pound the almonds until they are crushed. (I used a wooden potato masher.) Add the parsley and apricots. (I was out of apricots so I skipped them.)
On a long, narrow plate, carefully spoon out the Orange Apricot preserves. (We love Sarabeth’s Orange Apricot Marmalade, but you could use 1/2 apricot preserves, and 1/2 marmalade.) I might use a big more marmalade next time, or try warming it and drizzling it over with the honey.
Carefully cut the top off the bag of nuts and parsley. Gather the cheese mixture into a roughly long log shape and drop it into the nuts mixture. Press the mixture into the bottom of the log, and then carefully rotate the log to get nuts on all side. You can also square up the ends of the log, and press nuts into them.
Carefully remove the cheese log and place it on the marmalade. Drizzle lightly with honey. Garnish with a few parsley leaves, and serve with hearty crackers or slices of Granny Smith apples.
Jenn Laughlin says it’s also great with fig preserves.